This is a tasty and quick dish, and very economical. Grandma used to make it. The cumin is delicious in the pork patties.
Pork Patties with
Fried Cabbage (Bitoka de Porc au Chou)
1 pound lean ground
pork
½ cup finely chopped
onions
½ cup bread crumbs
1 teaspoon cumin
1 egg
Salt and pepper
Mix ingredients. Form
into 6 patties. Fry gently in olive oil
and/or butter, about 10 minutes per side.
Remove patties and place on a bed of fried cabbage. Add 1
teaspoon paprika to pan drippings and cook briefly, then add ½ cup cream. Bring to a boil, turn off heat, and add ½ cup sour cream. (I usually skip the sour cream because I don’t
have it around the house. I just use
more cream). Spoon sauce over pork and cabbage.
Fried Cabbage
½ head of cabbage,
chopped
2 tablespoons butter
Salt and pepper
Fry slowly, turning often, for about 15 minutes.
2 comments:
Any idea what the ethnic origin of this dish is?
I think Grandma said it was from a French cookbook--hence the butter and cream. It's not too rich, though, because of the bed of cabbage.
Post a Comment